Irish Coffee Brownies Recipes

Steps:

• Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
• Remove from heat.
• Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
• Stir together flour, baking powder, and baking soda in a bowl; set aside.
• Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
• Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
• Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack.
• Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
• Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
• If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

Steps:

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Steps:

• Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
• Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
• Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

Steps:

• Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined, Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency. If desired, sprinkle with additional chopped nuts.

Steps:

• Heat sugar, margarine, applesauce and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
• Remove from heat.
• Stir in Splenda Granulated.
• Add egg whites and 1 teaspoon vanilla; beat lightly just until combined.
• Stir together flour, baking powder, and baking soda in a bowl and set aside.
• Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
• Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
• Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack.
• Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
• Stir in 3-4 tablespoons brewed coffee until of drizzling consistency.
• If desired, sprinkle with additional chopped nuts. Makes 36 brownies.